FRIED CORN CAKES RECIPES

Name: Fried Cornbread (AKA Hoe Cakes)
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1/2 cup(s) self-rising flour; 1/2 cup(s) self-rising corn meal (not mix); 1 to 2 teaspoon(s) sugar; 1 large egg, lightly beaten; 2 tablespoon(s) oil or melted bacon grease; 3/4 to 1 cup(s) buttermilk (you may also use sweet milk); - oil for frying; HERE'S THE WAY THAT MY GRANNY TOLD ME...; - a good-sized handfull of self-rsing flour and cornmeal; - just enough sugar to taste like the sweet of the corn, but not to sweeten the bread; - beat you up an egg; - just a little bit of grease; - a good teacup full of buttermilk

FRIED CORN BREAD (AKA HOE CAKES) - JUST A PINCH RECIPES

Fried Corn Bread (AKA Hoe Cakes) - Just A Pinch Recipes image

I remember eating fried cornbread as a child. My mom would serve it with Pinto's or other types of dry beans. I think it depends on where you're from, but these are also called, "Hoe Cakes." Regardless of what you call them, they're absolutely wonderful. You can add butter or honey butter, serve them with beans, soup, or greens, they go with nearly anything. I've also served them with pulled pork barbecue, it was delicious! This was one of those handed-down recipes that didn't really have any precise measurements. The amounts are approximate for that reason. I hope enjoy it!

Provided by Elaine Bovender @Elaine55

Categories Other Breads

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup(s) self-rising flour
1/2 cup(s) self-rising corn meal (not mix)
1 to 2 teaspoon(s) sugar
1 large egg, lightly beaten
2 tablespoon(s) oil or melted bacon grease
3/4 to 1 cup(s) buttermilk (you may also use sweet milk)
- oil for frying
HERE'S THE WAY THAT MY GRANNY TOLD ME...
- a good-sized handfull of self-rsing flour and cornmeal
- just enough sugar to taste like the sweet of the corn, but not to sweeten the bread
- beat you up an egg
- just a little bit of grease
- a good teacup full of buttermilk

Steps:

Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.

FRESH CORN CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fresh Corn Cakes Recipe: How to Make It - Taste of Home image

Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 20 pancakes.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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